Prawns Aglio Olio

Prawns Aglio Olio 1aPrawns Aglio Olio 1bPrawns Aglio Olio 1cPrawns Aglio Olio 1dPrawns Aglio Olio 1e

Pleasure derived from here.

My pleasure (serves 2-3):

  • Pasta, 160 g
  • Shrimp, ~12 small pieces
  • Butter (salted), 3 tbsp
  • Olive oil, 3 tbsp
  • Garlic, 10 cloves
  • Fresh italian parsley, ~30g or to taste
  • Parmesan (grated), to taste
  • Crushed red pepper/Chilli flakes, ~2 tbsp or to taste
  • Black pepper, to taste
  • Salt, to taste

Spices & Herbs:
Slice or chop garlic (not too fine). Set aside.
Finely chop the parsley. Set aside.

Pasta:
Cook the pasta until tender-firm, also known as al dente.

Shrimps:
Remove prawn head and tail to prepare prawn stock by boiling and simmering in a small pot with just enough water to cover them. (You only need about 4 tbsp of the prawn stock at the end.)
Heat about 1 tbsp of butter in a pan.
Add shrimps and cook both sides of the shrimps.
Make sure they are cooked but do not overcook them. Remove shrimps and set aside.

Putting together:
Add 3 tbsp of olive oil to the pan used to cook the shrimps.
When the oil is heated, add garlic and about 1 tbsp of crushed red chilli pepper.
Saute until garlic turns light brown, then turn off the flame.
While the garlic continues to brown, add cooked pasta, cooked shrimps and ~4 tbsp of shrimp stock, chopped parsley, remaining butter and a little salt if desired.
Stir evenly to coat all ingredients.

Serve:
Add black pepper, grated parmesan cheese and more crushed red chilli pepper to taste. 

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